Combine everything in a jar, and shake the bejeezus out of it until it emulsifies. Easy.

Note: The ratio for viniagrette is 3-1. Three parts oil to 1 part acid, which can be lemon/lime juice or vinegar. You can play with this ratio to your own taste, but it’s great to have it in your back pocket when you don’t have time to prepare a fancy salad dressing with lots of ingredients. Plus it’s endlessly adaptable. Add fresh herbs, capers, honey, soy, even cheese.

Note 2: When you combine garlic and oil, and leave it there for a long time, that’s a recipe for botulism. So don’t think you can keep the dressing indefinitely. Use it or throw it out after a week, 10 days tops. See? There are reasons behind these storage guidelines we see everywhere.

I would have added chickpeas as well if they weren’t frozen solid in their cooking juice in my freezer. And some sea-salted marcona almonds would have added some crunch and an extra hit of rich flavor, too, but like I said, I was in a hurry. And it was a great salad without these additions.